The standoff with the AC has begun. Today is Soman (Grain Buds), the solar term when grain kernels gradually fill. Light intensifies and green swells across the land, preparing for summer in earnest.
The tea for this weather is matcha, Gen Z’s hot potato. Matcha’s rich umami that conjures summer vibes in the mouth may feel somewhat unfamiliar to modern palates accustomed to matcha “lattes,” but once you open your eyes to matcha crafted with real care, you’ll rediscover that freshness.
Through matcha you consume the whole tea leaf, so you experience a more intense “green note” and velvety, creamy body compared to regular green tea. Deep umami, fresh green fragrance, gentle sweetness, and pleasant bitterness, like the tea world’s 100% cacao dark chocolate. An intensity that may divide opinions, but once you fall for it, you keep coming back.
Originally, during China’s Song Dynasty, a style of dissolving powdered tea in water and whisking it into foam became popular. This tradition was transmitted to Japan and elegantly established as the language of Zen and tea ceremony (chado).
In shaded environments, tea plants increase their chlorophyll content to perform efficient photosynthesis with less sunlight. Matcha, made by grinding these intensely green leaves whole, is hitting modern F&B trends with a liquor and flavor as deep as black coffee.
If you’re exhausted by the early summer heat, how does a sharp, refreshing bowl of matcha sounds like?
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